Maple Buttercream Ketogenic Frosting

This maple rich and creamy ketogenic frosting has been a huge hit with everyone in the house.

It is a simple blend of butter, sugar-free maple flavored syrup and a special surprise ingredient.

I’m impressed with how quick it is to whip up!

This is my new go-to sugar-free frosting for cakes, cookies, and brownies.

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Spread it

I’m sure you can do a fine job of thinking up creative ways to use this ketogenic frosting. I know I can, especially when I’m hungry! Let me give you a few ideas just to get you going.

• Macadamia Nut Coffee Cake
• Carrot Cake
• Low-Carb Pancakes
• Keto Flatbreads
• Keto French Toast

This ketogenic frosting was made for the Macadamia Nut Coffee Cake. The two are a culinary match that leaves your sweet cravings satisfied and your body nourished by high-quality, healthy fats.

Making ketogenic frosting collagen rich

Here is my special ingredient – grass-fed beef collagen! Hopefully you can find it at a local health food store. If not, ask if they can order some for you. We buy the Great Lakes brand of collagen and gelatin. I keep both on hand to add into baked goods and ketogenic chocolates for extra nutrient density.

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Maple Buttercream Ketogenic Frosting

A delicious ketogenic frosting with maple flavor and special ingredient - grass-fed beef collagen.

5 from 2 votes

Print Rate

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 12 servings

Ingredients

• 1 cup grass-fed butter <-- try this one
• 1/2 cup grass-fed beef collagen powder
• 1/4 cup sugar-free maple syrup use code "primaledgehealth" for 20% off your order

Instructions

• Immersion Blender: Place all ingredients in a narrow jar and use an immersion blender to whip and mix well.
• Electric Mixer: Beat until all ingredients are mixed together. 1 to 2 minutes to fully whip the butter.
• Wait until your baked goods are completely cool. You can frost ahead of time and keep chilled until ready to serve. Store leftovers in the fridge. You may need to pull it out ahead of time to frost after its in the fridge for a bit. Just like butter, the frosting gets more firm in cold storage.

Notes

This amount is enough for a layer cake and a 9 by 13-inch sheet cake. You can half the recipe for an 8 by 8-inch or 9-inch round cake or batch of cupcakes. Macros per serving: 15.3 g fat, 0.0 g carb, 0.0 g net carb, 3.8 g protein

Tried this recipe?Mention @PrimalEdgeHealth or tag #pehrecipe so I can repost my favs!

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